Congotay! Congotay! A Global History of Caribbean Food

Candice Goucher, Washington State University, Vancouver, Canada

List of Illustrations and Map
List of Recipes
Preface

Introduction: The Creole Continuum of Foodways
Creole Culture in the Caribbean Crucible
Creole Cuisine
A Global Historical Narrative

1. Gastronomic Voyages: Magical Foods of the Atlantic World Gastronomic Voyages In the Wake of Columbus Fishing African Shores Sailing with Salted Cod African Salt Production Caribbean Salt Production Maritime Encounters The First Voyagers: Indigenous Cuisines Fishing the Prehistoric Caribbean Early European Chroniclers Magical Fruits of Paradise
Cooking with Salt Cod Portuguese Bacalhau Caribbean Salt Fish Pepper Pots
Along the Creole Continuum
Preserving Food and Flavor Jerked Meats Marinades Tasting Modernity

2. From African Kitchens: Food and the Atlantic Slave Trade
The Transatlantic Slave Trade
African Foodways Remembered Early Food Production in Africa Trading Foods and Beliefs Foods Making Meanings
African-European Coastal Encounters Culinary Exchanges The Cook Who Would Be King Slavery, Food, and Hunger
Foods of the Middle Passage
Saltwater Slaves and Cannibals
Domination and Resistance
Foodways of the African Homeland Arrive in the Caribbean Anancy the Spider-Cook One Day, One Day, Congotay The Enslaved African's Kitchen Rice and Provisions Coconuts, Corn, "and Plantains Make It Good" Excavating African Continuities
Meals in the Great House
Taverns, Punch Houses, and Garrisons
The African-Caribbean Continuum

3. Devil-King Sugar: Hierarchies of Caribbean Foodways
Devil-King Sugar
Sugar's History
Expanding Caribbean Sugar Production Copper Cauldrons Sugar and Labor Sugar and Caribbean Cultural Innovations Cannes Brulees: Performing the History of Sugar Cooking with Sugar Indentured Labor: Asian Contributions to Caribbean Culture and Cuisine Transporting Cuisines Ancient Foodways, New Borrowings Finding East Indian Identity Chinese Immigration Caribbean Curry and Roti
Gifts of Sugar
Drinking Sugar Distilled Spirits Kill-Devil Hot and Cold Spiced Drinks Sugar and the Caribbean Body

4. From Poisoned Roots: Feeding Power and Resistance
Food as Domination and Resistance Poisons and Power Obeah and War: Planting Resistance The Marketplace
Feeding the Ancestors and Spirits African Food Practices and Beliefs Gourmet Gods Fasting and Feasting: Christmas and Other Holidays I-tal Foods of the Rastafarians Asian-Caribbean Religious Foods Hidden at the Hearth

5. For the Love of Food: Sexuality and the Caribbean Kitchen
Food and Family in the Caribbean
Gender and the Caribbean Kitchen Demography and Gender Binary Divides Gendered Space Gendered Transmission of Knowledge Liming Food and Procreation Aphrodisiacs Callaloo Potent Food and Drink Cooking Transgressions
Dangerous Cooking, Dangerous Foods
Dangerous Dining
The Silence and Sounds of Food
Global Food Fusion in Caribbean History

6. Caribbean Hunger: Food, Politics, and Globalization
Feasts and Famines Harvest Feasts Funerary Foods Women and Proverbial Hunger Globalization and Food Culinary Travels Medicine and Botanical Science Ice Apples and Banana Boats Caribbean Tourism Caribbean Cookbooks
Urban Cauldrons Caribbean Fast Food Postcolonial Government Interventions Scarcity and Hunger Changing Ecologies Taking Back the Land Food Memories and Globalization
A Conclusion in Which Anancy Makes Dinner

Bibliography
Index
About the Author